[Can the green potatoes be eaten]_Green potatoes_Can you eat them_Can you eat them?

[Can the green potatoes be eaten]_Green potatoes_Can you eat them_Can you eat them?

Potatoes are regulars at the table, and you can also put a variety of delicious dishes, but it should be noted that if the potatoes are green, you should avoid eating them, because the potatoes turn green, which is also a pre-germination of germination, and will contain toxins to avoid causingFood poisoning 1. Cyan, germinated, rotten potatoes contain the toxin solanine. After eating, people have a burning sensation in the mouth, stomach pain, nausea, and vomiting.

When potatoes germinate or rot, the content of solanine will increase greatly, with a bitter taste, and most of the toxins are present in the cyan part, as well as under the potato skin and potato skin.

Solanine enters the body and interferes with transmission between nerve cells and stimulates the gastrointestinal mucosa, causing gastrointestinal bleeding.

2. “Sprouted potatoes can still be eaten after peeling”, this statement is conditional.

To prevent solanine poisoning, you should not eat potatoes that have a lot of sprouts. For potatoes that have little sprouts, you should thoroughly dig out the buds, shoot eyes, and peel them before cutting them.Soak in cold water for half an hour.

When cooking, you also need to boil the soup thoroughly, and then add an appropriate amount of vinegar to destroy the toxins.

3. Potato contains a toxin called solanine.

It will not cause harm to human body under normal circumstances.

However, if improperly stored, solanine will increase greatly, and it may cause food poisoning.

For example: the germinated potato in the bud eyes, young shoots, the content of solanine can be as high as 0.3 to 0.5 ‰.

Some people are exposed to the sun in order to prevent the potato from rotting, and others are exposed to the air for too long, and the skin becomes blue, which will increase the solanin content.

4. The toxic effect of solanin is mainly shown in the alternative stimulating effect on the mucosa of the transplanted tract, and the paralysis effect on the respiratory center, which may cause cerebral edema, hyperemia, and red blood cell lysis.

When solanine poisoning occurs, nausea, vomiting, abdominal pain, diarrhea, etc. may occur in mild cases, and shock, elevated body temperature, smoking, coma, and dyspnea may occur in severe cases, and even death due to heart failure or respiratory paralysis.

[Dry-cooked Steak]_How to make_How to make

[Dry-cooked Steak]_How to make_How to make

Many people are not particularly familiar with dry-cooked steaks. This method originated in the United States, and he can try his best to maintain the taste and quality of beef.

When making dry-cooked steak, you need to process it. You need to air-dry the steak for 7 to 24 days. During the air-drying process, the color of the beef will gradually deepen, and its connective tissue will gradually soften.More important.

Preparing to store steaks for at least 7?
It is air-dried for 24 days. This process darkens the color of the beef and softens the knot tissue of the beef. At the same time, the meat tastes more mellow due to the evaporation of part of the water.

The constant temperature chamber is designed with a slanted surface. When air-drying, the oily part is placed on the top. After the fat melts, it flows along the slanted surface into the beef, ensuring that all valuable gravy is sealed in the beef.

The beef selected when making steaks is grain-fed beef for about 120-140 days. Only the naked eye, sirloin, and filet are selected. These parts are usually less than one tenth of a cow.

And after passing through the dry-cooking box, a part of the beef is discarded to ensure the quality.

Dry-cooked beef is generally available in restaurants and is limited daily. Reservations are required in advance.

I wish you all enjoy this delicious.

Wet maturation vs.

The term dry-cooked steak, which is often heard recently, is actually a term resulting from different ways of processing beef.

Beef aging may make the flavor more perfect. Usually it takes a period of standing fermentation and patience. This process is called aging. The concept of beef aging can be compared to red wine, cheese, and beef., To make its flavor more perfect, generally includes two types, namely wet and dry ripening.

Dry Aged: Origin of technology: In the early years, after residents of the United States and Canada caught dogs and went to bison, they could n’t finish eating the meat in the natural environment and air-dried. The local dry and cold climate is suitable for preservationAfter one more meal, the beef taste was better, and the dry-cooking technology was passed down.

Dry cooking requires energy and cost.

After cutting the beef, leave it unpacked and leave it at 0 ° C and 50 ° C.
85% of the constant temperature, constant humidity and air flow in the maturation room, using the enzymes of the beef itself and the external microorganisms to mature 20?
45 days; in a refrigerated maturation room with an ultraviolet sterilizer, rely on professionals to monitor the maturation status. When the maturity reaches the market, the overall weight will be reduced by about 30%, and only about 70% will be left for cooking.

[Barracuda practice]_fish_sea wolffish_how to do

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[How to eat black beans to treat white hair]_Black beans _ 少白头 _How to eat

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[Curry lotus pond moonlight practice]_Curry lotus pond moonlight common practice_Curry lotus pond moonlight practice Daquan_Curry lotus pond moonlight

[Curry lotus pond moonlight practice]_Curry lotus pond moonlight common practice_Curry lotus pond moonlight practice Daquan_Curry lotus pond moonlight how to do

You eat at home everyday, you may be a little partial to anorexia.

Loss of appetite, this may be because your meals are too simple or they taste bad.

At this time, you need to redefine the “standards for cooking.”

Now, please invite the editor to learn how to make the curry lotus pond moonlight 1 together.

Raw materials!


121 Put the chopped scallion slices, green bell pepper and okra into a pot, and boil with an appropriate amount of salt.


212 okra and green bell pepper!


After the water is good, soak it in cold water and dry it for later use!



Melt the right amount of butter into the pan!


1 Add the right amount of onion and stir-fry.


2 After the butter is melted, stir the golden curry into a pan.


Stir-fry and add a small amount of water to boil.


Add the water-cooked ravioli slices, green bell pepper and okra and stir well.

Let the curry sauce fully naked on the sepals.


Cook for 20 seconds, add the right amount of chicken essence and stir well.

Ready to pan out!




Moonlight in Curry Lotus is ready!

(I took my own name, laughed) 13.

Friends who love curry, try it!

~~ Eating often is not good for our health. Xiaobian introduces you to this homemade curry lotus pond moonlight, which is nutritious and healthy. You don’t want to try to make your family’s food safer and more reliable.

[How long does the patties steam?]_ How to make_Cooking time

[How long does the patties steam?]_ How to make_Cooking time

People who pay attention to health care pay attention to nutritional supplements every day. Balanced nutrition is good for strengthening the body’s resistance.

The pie is filled with meat and meat. The pie is not only delicious but also nutritious. The pie is relatively easy to digest. There are many ways to make pie. Among them, the pie is steamed and it is a popular method.The patties are relatively simple. How long does the patties steam?

Let ‘s take a look next.


How long does the meatloaf steam?
Steamed meat patties are usually steamed for more than 10 minutes after the pan is opened, the specific time depends on the thickness of the meat patties.

For example, meat patties with a thickness of less than one centimeter generally only need to be steamed for 10 minutes, but if it exceeds one centimeter, it needs to be added for 2 minutes, and particularly thick meat patties need to be steamed for 15 minutes.

Generally, it is not recommended to make the patties particularly thick when steaming patties, because normal people can take two or two meats per meal, and the average person is used to eating one patties at a time, so one patties should not exceed two or two meats.


How to steam patties delicious and simple?

Ingredients: 200 grams of pork belly, 2 eggs, 100 grams of carrots, 50 grams of starch, ginger, shallots, and salt.

Practice steps: 1.

Mince pork belly into minced meat, cut carrots and ginger into cubes, and place in bowl.


Stir together, add starch, egg salt, and continue to stir.


Then take a plate, put a small amount of oil at the bottom, and then add the minced meat to the plate.


Spread the minced meat on a plate, flatten it and dig a hole in the middle.


Put water in the pot, and after boiling, put the patties in the pot and steam.


You can take it out after steaming for about 12-15 minutes.


Sprinkle with green onions and serve.


How long do patties and eggs steam for 10-15 minutes.

Generally, it only takes 7-8 minutes to steam eggs, and only 10-15 minutes to steam patties. Because patties are relatively difficult to cook, steaming eggs to patties also requires 10-15 minutes.

Meat pie steamed egg is the flattened meat pie in the container, then put the eggs on it, and then steam it in the steamer. This method is very light, and the nutrition will not be lost.It is also rich in nutrition, can supplement eight animals, improve immunity, and promote physical development. It is very suitable for elderly children.


The patties are steamed and do n’t need water.

Generally, only steamed egg custard is steamed. In order to make the egg custard fresh and smooth, you need to add an appropriate amount of water to steam it.

However, the steamed egg of meat paste has a firm texture and taste, so it does not need to be added with water. After adding water, it will make the meat paste disperse, the taste will be worse, and the fish will have a bad taste.

[Homemade practice of stewing chicken wing root]_Chicken wing root_How to do_How to do

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[How to eat dry rice crust]_Methods_Methods Daquan

[How to eat dry rice crust]_Methods_Methods Daquan

Dry rice peel is also called wide flour. How to eat dry rice peel?

The method of eating is very simple, first infuse for 5-10 minutes (the water can be boiled or you can directly cook in the pot), remove the soft powder, add the seasoning and serve, put a small amount of cooking oil in the pot, cook until threeOne,.

Heat, pour about 2 tablespoons of Shanxi old vinegar, and heat for 1-2 minutes until the vinegar is out of the fragrance, and the vinegar is aged with vinegar.

As the steam evaporates, the acidity of the vinegar disappears, leaving a thick vinegar aroma in the pan, giving the dough a scent instead of a sour taste.

The practice of authentic rice peel:[soaking process of rice]: 1.

Use the rice cup that comes with the rice cooker to measure 2 cups of rice.


Put a good amount of rice in the pot, add an appropriate amount of cold water to the rice, stir it in one direction with chopsticks, and pour the water.


Add an appropriate amount of cold water to the rice in the basin without touching the surface of the rice.


Pull a layer of plastic wrap on the top of the pot, put the pot on the refrigerator, and let the rice soak in the water. In summer 4?
5 hours, 7 hours in spring, 10 hours in autumn, 16 hours in winter.


I made the rice yesterday, soaked in the refrigerator overnight, and made it this morning.

[Grinding process of rice slurry]: 1.

Use a small spoon for hot pot to scoop 1 spoon of soaked rice.


Take 1 spoon of water for soaking rice, and put rice and water into the refining cup of the cooking machine according to the ratio of 1 spoon of rice to 1 spoon of water.


The refining cup is installed on the main machine and is powered on to grind the rice into rice pulp.


The ground rice slurry is filtered with a fine sieve. If there are residual rice grains in the fine sieve, put it in the refining cup and continue to beat into rice slurry.


Mix all the rice syrup and place in the pot.


Scoop up with a spoon to make the rice slurry into a slightly thick, diarrhea-like liquid.

[The process of making rice pulp (commonly known as “point pulp”): 1.

Add 1/2 teaspoon of salt to the ground rice milk.


Stir in one direction with chopsticks. Stir the salt and rice milk evenly.


Add an appropriate amount of cold water to the pot and bring to a boil.


Scoop 3 scoops of boiling water with a spoon commonly used in hot pot and pour it in the middle of the rice slurry. This is the so-called “point pulp”.


The rice milk will coagulate under the impact of hot water. Use a spoon to stir the rice milk.

[How to make fried enoki mushrooms]_Recommended diet

[How to make fried enoki mushrooms]_Recommended diet

Fried Flammulina velutipes is a common dish. It has good color and taste. Flammulina velutipes is rich in vitamins and trace elements. It can effectively supplement the nutrients needed by the human body. It is welcomed and loved by many friends.

In addition, the method for making fried enoki mushrooms is simple, and you can also try to make them at home, and become unique and delicious according to your own preferences and tastes.

Next, I will give you a detailed introduction to the delicious method of fried Flammulina velutipes.


Remove the root of fresh Flammulina velutipes and soak it in the north to effectively remove residual pesticides and impurities.


Add an appropriate amount of flour to a clean container, beat in eggs, pour in an appropriate amount of water, and stir well.

It can be prepared as a flowing liquid.


Put in the enoki mushrooms and spread the flour evenly.


Add an appropriate amount of oil to the pot. After the oil is hot, add enoki mushrooms and fry.


Until the sides are golden, you can cook.


After removing the drained oil, sprinkle with pepper or chili noodles and seasonings such as salt.


Let cool and serve.

In the process of cooking, you need to pay attention that adding an appropriate amount of eggs can not only increase its color and luster, but also increase its appetite.

It also increases the nutritional value of the dish.

When deep-fried, enoki mushrooms are easy to cook, so put them in the oil pan, and they can be picked up after 2 minutes. Be sure to control the heat to avoid the paste, which will affect the taste and taste.

The above is a detailed introduction to the practice of fried enoki mushrooms. I believe you can make delicious and crispy enoki mushrooms.

The color is golden and the taste is crisp and fragrant. It is a dish that many people like to eat.

At the same time, because it is a fried food, it should be eaten in moderation, especially for friends with high blood pressure or weight loss, which leads to eating less, otherwise it will cause weight gain.

[How much sugar is added to whipped cream? How much sugar is added to whipped cream]

[How much sugar is added to whipped cream? How much sugar is added to whipped cream]

Because the price of animal cream is much lower than vegetable cream, animal cream is generally selected when making desserts. In fact, animal cream is also called light cream.

And because there is no sugar in the light cream, you need to add some sugar to pass the light cream.

However, in the process of passing whipped cream, there is a certain limit to adding sugar. The following article will introduce to you in detail how much sugar to add when passing whipping cream.

This is mainly a matter of personal preference. You can send it as low as 20 grams, and it is not recommended to exceed 50 grams.


Light cream generally refers to animal cream that can be used to send mosaic flowers. The small content is generally 30%?
36%, after being solidified, the cream on the cake is decorated.


Compared to plant butter, animal whipped cream itself does not contain sugar, so add sugar when passing.

Appropriately the same as vegetable cream, but the melting point is lower than vegetable cream. It can be used to make cream cake, ice cream, mousse cake, tiramisu, etc. If you add some when making bread, it will also make the bread softer.

Storage: Unopened cream can be stored for one year at -18 ° C and two weeks at 2 ° -7 ° C.

Unwhipped cream cannot be thawed and frozen repeatedly during storage.

Otherwise, it will affect the quality of the cream.


The temperature before the cream is higher than 10 ° C, and lower than 7 ° C will affect the stability and volume of the cream.

After gently shaking the cream, pour it into the mixing tank. The temperature of the liquid cream should be between 7 ° C and 10 ° C, and the capacity should be between 10% and 25% of the mixing tank.

The volume of whipped cream will increase by 1?
2 times, that is, 100ml of whipped cream, can reach 200ml after passing.

According to the pastry chef’s experience, add 15 grams of powdered sugar for every 50 grams of plant whipped cream and 30 grams of powdered sugar for every 50 grams of animal whipped cream.

Light cream passing steps: 1. Place frozen light cream at 0?
Thaw at 3 ° C; skip this step for liquid whipped cream.

2. Prevent whipping cream in dry containers without water or oil.

3. Place the container in ice water.

4. After adding the powdered sugar, use an electric whisk to beat.

5. The whipped cream can be used as cake decoration.